Add your dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)
Next add in chunks of butter (roughly chopped, doesn't have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn't have to be perfect, if you don't have a food processor, just chop the chunks ~1/8th of an inch thick and and stir them into your dry ingredients).
Dump this mixture into a bowl and add your cold water and egg white. Mix with a spoon until a rough dough forms.
Press the dough together and knead it a few times until it starts to stick together (you don't want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface).
Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.
Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with coconut flour, repeat this whenever needed)
Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don't worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt).
After you've rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
Pre-heat your oven to 400*F.
Roll the dough out again, it will be a bit thick at this point. I usually cut the dough in half and place half, wrapped, back in the fridge so I only have to work with one piece at a time. This makes rolling it thin much easier!
Next, cut circles of dough using a large mouth glass or mug. Punch the glass down and twist to make an even cut. Place the cut-outs on a baking sheet lined with parchment paper. Repeat this process with the other half of your dough in the fridge and then taking the scraps of your dough and rolling them out again, make more circles.
To make your cream cheese filling, beat together the cream cheese, vanilla extract and 3 tbsp powdered sweetener.
Divide your cream cheese evenly between half of the circles, placing a small dollop in the centre (remember you are putting two circles together to form a whole so only one side needs fillings). Repeat this with the jam, placing it on top of the cream cheese filling as you can see in the photo.
Top the piece of dough with fillings with another circle cut-out and pinch the edges down gently with your fingers to join the two pieces. Then go around the sides again pressing down with a fork to seal everything in.
Finally, make a small little cut in the top of the dough to allow the air to escape while baking and place your finished hand pie on a parchment paper lined tray. Repeat step 14-15 with the rest of your pieces of dough.
Bake the hand pies for ~15-20min at 400*F. Your oven may take more or less time. Just make sure that they are golden brown and a slight bit crispy on the edges when they come out. (My oven took 17min and it usually bakes slower than the average oven!)
Serve warm with the sweet glaze drizzled on top (to make the glaze just whisk all 3 ingredients in a small bowl until smooth). Enjoy your Keto Strawberry Cream Cheese Hand Pies!